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Prawn Biryani


Seafood is a paradise in terms of appetite for people meanwhile Biriyani is the Royal Food for a person's appetite. It is very hard and unlike to compare these two delicacies just like comparing an apple with orange but we can go with the seafood and the biriyani in an appealing way by making biriyani using seafood.
This is an epic biriyani with aromatic and fluffy basmati rice along with the umami flavour of the prawns, which will bring gentle waves from the ocean as you dig deep into it.
The Biriyani is made in a simpler form and the ingredients which are being used in the video is likely for everyone from renegade bachelors to chefs.








Ingredients

For marinating the prawns

  • 250 g prawns (cleaned and deveined)
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder
  • 1 tsp Lemon Juice
  • salt to taste
For the rice
  • 3 cups Basmati Rice
  • 3 Green Cardamom
  • 4 Cloves
  • 10-12 Black Peppercorns
  • 1/2 tsp Cumin Seeds
  • 2 Bayleaf
  • Salt as Required

For the Saffron Milk
  • 1/2 cup Warm milk
  • Some strands of Saffron
For the Prawn Curry
  • 3 tbsp Vegetable Oil
  • 2 Cinnamon Sticks
  • 3 Green Cardamom
  • 2 Bay leaf
  • 4 Cloves
  • 1/2 tsp Black Peppercorns
  • 1 tsp Cumin Seeds
  • 2 Onions (sliced)
  • 1 cup chopped Tomatoes
  • 1 tbsp Ginger Garlic Paste
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Sugar
  • 1 cup Yoghurt (whisked)
  • 2 tbsp Garam Masala powder
  • 2 Green Chilies (slit in half )
  • A handful of mint leaves
  • Salt as required
For layering on top 
  • Saffron milk we prepared earlier
  • Fresh Mint
  • 1 tsp Kewra Water
  • 1 tbsp Ghee ( clarified butter )
  • Fried Onions ( barista )
Garnish
  • Fresh Mint Leaves
  • Fried Onions ( barista )





Method

  • Wash and clean the rice multiple time until the water is clear enough.
  • In a bowl, add the prawns, along with turmeric powder, red chilli powder, lemon juice and salt.
  • Mix well and let it marinate for 15-20 minutes.
  • Make the saffron milk by adding some saffron strands to the warm milk, mix and keep it aside.
  • For the prawn curry, heat some vegetable oil on low heat and add all the whole spices mentioned above, then add the onions. 
  • Once the onions turn golden brown then add the chopped tomatoes. When the tomatoes become soft add the ginger garlic paste.
  • Saute until the raw aroma of ginger-garlic goes away. Then add the powdered spices except for the garam masala.
  • Add splashes of water if the masala burns and let it cook on a slow flame.
  • Now add some sugar, mix well then add the whisked yoghurt. Stir fast and let the yoghurt mix well with the masala.
  • Next, add some garam masala powder and cook until the oil releases from the masala.
  • Now add the marinated prawns, mix well, then add the green chillies and mint leaves. Let it cook on slow heat.
  • For the rice, in boiling water, add the mentioned whole spices, when the colour of the water changes, then add the soaked rice.
  • Cook until the rice is just 80 % done.
  • Now drain the water and spread the rice on the prawn curry, do not press, do not forget the edges.
  • For the layering add the saffron milk, mint leaves, kewra water, ghee and cover the top tightly.
  • Let it cook on low flame for 15-20 minutes.
  • Serve once it is done, for the garnish you can add some mint leaves and fried onions.

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